Ingredients • 2 bananas, cut into 1-inch slices(frozen) • ½ cup frozen strawberries, sliced • 2 Tbsp almond milk • ½ tsp vanilla
INSTRUCTIONS 1. Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!). 2. Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream. 3. Add almond milk(more or less for desired texture)and vanilla and blend until smooth and well-mixed. 4. Transfer ice cream to a freezer container and freeze until solid.(dont have to wait if fruit is frozen, it is like soft serve ice cream) 5. Scoop with ice cream scoop and serve.
2cups of bread flour 1/2 cup of brown sugar 1 tsp salt 2tsp baking powder 1.5 tsp baking soda Hand full raisins 1 tsp cinnamon 2 eggs 1cup milk 1/2 cup oil 1cup hot water 2 tsp vanilla essence.
Mix all dry ingredients. Add all wet ingredients except hot water. Once all is mixed well, add hot water, mix, place in prepared bread pan. Into oven at 180 for 35-40 min depending on ur oven. Enjoy with ur choice of hot beverage.
Method 1. Sieve flour add baking. 2.Beat butter and sugar until fluff 3. Add eggs one at a time and continue beating until incorporated 4. Add vanilla essence 5. Gradually add the flour into your butter mixture alternating with milk 6 pour batter in a greased pan and bake for 40 minutes @ 180degree in preheated oven. 7. Cool on wire rank, slice and serve.
8 cups of flour 4 teaspoons of baking powder 1 cup of sugar 4 eggs 1 Tablespoon of lemon essence. 500g Rama mix rama,eggs,sugar n essence untill creamy add flour n baking powder n mix well. baking at 190 degree for 10 min lower part the 5 min upper part. put springle b4 baking them. then enjoy.
Ingredients For the Cake: 1 can condensed milk 1 can evaporated milk 1 cup coconut milk 500 grams flour (2½ cups) 1/2 cup sugar 3 large whole eggs 3 tablespoons margarine
For the Icing: 1 cup coconut milk 2 tablespoons sugar 1 cup shredded coconut
Directions For the Cake: Blend all ingredients for cake in a blender. Place in a greased and floured Bundt pan. Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven. Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.
For the Icing: Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.
Ingredients: 1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate 1-¾ cups sugar, divided ½ cup water 1-⅔ cups flour 1 tsp. baking soda ¼ tsp. salt ½ cup butter or margarine, softened 3 eggs ¾ cup milk 1 tsp. vanilla
Directions: MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans. BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners’ sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk
Directions : Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
